Author
Topic: First bake on axner stone. (Read 1589 times)

So I finally got to use my stone I picked up from axner pottery, I never used a stone I've always used a screen. Today it was 95 here in Florida and I was dreading turning the oven on for an hour to heat it up but hey I wanted pizza and didnt feel like driving 45 to the nearest Decent pizzeria. So I woke up at 9am and I decided since it was already hot why not put the stone out on my front porch in direct sunlight to "warm up" up a bit. Lol... Anyways went to the gym and store came back and the stone was 93 degrees via my infrared thermometer. So I heated the oven to 550 placed the stone on the bottom rack checked it about 40 min later and it was 480 so I cranked up the broiler and it reached 500. So total preheat time was about an hr. I slid the pizza onto the 18x18x1 stone and over cooked the first pie a tad, a bit too crunchy. The second one I was sure to be on my toes. It cooked for a total of 6 min with one turn, no broiler. It was perfect. The best pizza I ever made. The crust actually had crumb, small but it sill had it. I didn't use sugar but maybe next time I will try it in the dough so see how that works.

My only issue is I used a 399g or about a 14oz ball to get a 16" with a .7 TF for some reason I think the ball was too small. I used the dough calulator. Next time I think I will shoot for a 455g ball for a 16 in pie.

Nicely done. I would agree 450g is a good size for a 16 in pizza. I also think your idea of adding sugar would work well. It looks to me that one improvement would be browning for the pizza. However, everything else looks solid.

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scott123

Camaro, what you just made is better than 99 out of 100 NY area pizzerias.

.07 thickness factor can be a little extreme, and, if you're doing a long-ish crispy-ish bake, and not getting a huge amount of oven spring, it can make it seem especially thin. 455 translates to .08. If I'm hearing you correctly, it sounds like you like this thickness (it looks perfect to me), but you just want to be able to stretch it to the full 16". Is that correct? I wouldn't mess too much with perfection Maybe 425?

Scott it was about a 18 hr cold ferment. I wish I had just a little more spring on the crust. I like the .7 but there is a fine line between overcooking and undercooking a dough that thin. Even 30 seconds too long and you'll have a cracker with cheese on it

Here was my formula

All trumps 100Room temp bottle water 61IDY .3Sea salt 3EVOO 2.5

I added everything but the flour and mixed then added the flour and mixed with my KA on 1 for about 7 min let dough rest for 10 min then scaled, balled and straight into the fridge inside of Tupperware containers. I took the dough out about 1.5 hrs before the bake.